Cayuse Impulsivo Tempranillo 2006

Tempranillo
  • 100 Robert
    Parker
  • 93 Wine
    Enthusiast
  • 90 Wine
    Spectator
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Cayuse Impulsivo Tempranillo 2006  Front Label
Cayuse Impulsivo Tempranillo 2006  Front Label

Product Details


Varietal

Producer

Vintage
2006

Size
750ML

ABV
15.2%

Features
Collectible

Boutique

Green Wine

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

Absolutely classic in every way, with dense, rich notes of crème de cassis, currants, dried blood, dried spices and raw meat, this flat-out awesome 2006 hits the palate with full-bodied richness, a thrilling mid-palate and building tannic structure that starts on the mid-palate and carries all the way through the finish.

Professional Ratings

  • 100
    A wine that just blew me away was the 2006 Impulsivo, and I think 2006 may prove to be the greatest vintage at this estate to date. Absolutely classic in every way, with dense, rich notes of crème de cassis, currants, dried blood, dried spices and raw meat, this flat-out awesome 2006 hits the palate with full-bodied richness, a thrilling mid-palate and building tannic structure that starts on the mid-palate and carries all the way through the finish. The texture here is just off the charts. When all is said and done, this will have 30+ years of overall longevity.
  • 93
    This 100% Tempranillo is dark, meaty, smoky and super-rich. You find a pretty, floral nose, followed with cured meats, some saltiness too, and very dark fruit flavors with a lot of smoke and tar. This has the firm acidic base of Tempranillo, with immense extraction of color, tannin and plenty of bacon fat in the finish. It's full, almost fleshy, with texture and flavor. Stylistically it fits right into the Cayuse formula, but does not (yet) stand apart as a unique varietal.
  • 90
    Bold and spicy, with a strong green olive and mineral component to the dark berry and pepper flavors, persisting through the long finish. Tempranillo.

Other Vintages

2021
  • 94 James
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2020
  • 95 James
    Suckling
  • 94 Jeb
    Dunnuck
  • 94 Wine
    Enthusiast
2019
  • 97 Jeb
    Dunnuck
  • 96 Robert
    Parker
  • 95 James
    Suckling
2018
  • 96 Jeb
    Dunnuck
  • 95 James
    Suckling
  • 93 Robert
    Parker
  • 92 Wine
    Enthusiast
2017
  • 95 Jeb
    Dunnuck
  • 94 James
    Suckling
  • 94 Robert
    Parker
  • 92 Wine
    Enthusiast
2016
  • 98 Jeb
    Dunnuck
  • 95 Robert
    Parker
  • 94 Decanter
2013
  • 97 Robert
    Parker
2011
  • 97 Robert
    Parker
  • 94 Wine
    Enthusiast
  • 92 Wine
    Spectator
2010
  • 97 Robert
    Parker
  • 94 Wine
    Spectator
  • 93 Wine
    Enthusiast
2009
  • 94 Wine
    Enthusiast
  • 93 Robert
    Parker
  • 92 Wine
    Spectator
2008
  • 97 Robert
    Parker
  • 94 Wine
    Enthusiast
  • 90 Wine
    Spectator
2007
  • 96 Robert
    Parker
2005
  • 98 Robert
    Parker
2004
  • 98 Robert
    Parker
  • 90 Wine
    Spectator
Cayuse

Cayuse

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Cayuse, Washington
Cayuse  Winery Image

An adventure in the new world

Christophe Baron grew up among the vineyards and cellars of his family's centuries-old Champagne house, Baron Albert. His sense of adventure, however, led him to become the first Frenchman to establish a winery in Washington State.

While visiting the Walla Walla Valley in 1996, Christophe spotted a plot of land that had been plowed up to reveal acres of softball-sized stones. This stony soil, this terroir, was just like that of some of the most prestigious French appellations. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit.

He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux--which means, rocks. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 41 acres.

The majority is planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mourvèdre, Roussanne, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse was the first winery in Washington State to use biodynamic farming methods.

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KRY127878_2006 Item# 127878

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